la Chaîne des Rôtisseurs Bailliage du Canada

Transcription

1 la Chaîne des Rôtisseurs Bailliage du Canada octobre, 2012 Grand Chapître du Canada Halifax, Canada Programme of Events

2 Please support our sponsors who have so generously donated and continue to donate to our National Jeunes Chefs Rôtisseurs competition. SPECIAL HOTEL RATES FOR CHAINE MEMBERS AND GUESTS ATTENDING THE GRAND CHAPITRE 2012 IN HALIFAX Deluxe Room $179 per night Crowne Deluxe Room $199 per night (incl. continental breakfast) Call reservations

3 Thursday Evening Dine-Around Chives Canadian Bistro has been serving quality locally inspired cuisine since December Since establishing themselves in the heart of downtown Halifax over 10 years ago, they have many accolades to their credit, including recognition in Where to Eat in Canada, En Route Magazine, Wine Access, The Coast, and The New York Time, to name but a few. Chives is located in the original 1914 YMCA building on Historic Barrington St. The building has seen several incarnations over the years, one of which being a branch of the Bank of Nova Scotia. Because of this, the bank vault remains, and Chives uses it as its wine "vault" to display their stock. It also doubles as a private dining room for up to four guests for those special evenings. Chaîne members choosing to dine with Maîtres Rôtisseurs Chef Craig and Chef Darren, will dine on a harvest inspired seasonal prix fix 4 course menu, on offer for $79 (excluding taxes and gratuity). Our newly renovated dining room has a warm and inviting upscale casual feel, muted earth tones, with pops of vibrant colour, and full of genuine Maritimes hospitality. We hope you will join us for dinner. Cost: Four course dinner with wine, $79 exclusive of gratuity and taxes. Chives website A landmark hotel in Halifax, Nova Scotia at the corner of Quinpool Road and Robie Street, we ve recently embarked on a journey that involves more than just changing our name. Our new direction provides for a modern, urban hotel experience in the heart of Halifax while still offering the warmth of East Coast hospitality. Seasons by Atlantica provides an inviting decor with a diverse and modern menu, everyone will find a new favourite. Seasons offers a relaxing environment with good drinks, great food and excellent service making it easy for you to enjoy first class food and service The Seasons Jeune Chef is the new regional competition winner, and will be competing in the national competition on Friday. Four course offering $65 per person or $80 with paired wines, exclusive of gratuity and tax Five course offering $ 75 per person or $95 with paired wines, exclusive of gratuity and tax ATLANTICA website Simply stated, Gio is the definitive dining experience of downtown Halifax. Since inception in 2006, the restaurant has garnered critical acclaim from those impressed by the ambition and execution of its four-diamond food and service. Fine dining with a twist, expect fun aside fancy, from the atmosphere to the plate. A divine and diverse menu shifts with season and product availability, combining the best in local and global ingredients. The restaurant also offers an extensive bar and lounging area featuring a sommelier-selected wine list, dreamy cocktail and martini selection and the absolute finest in spirits. Situated in The Prince George Hotel. COST $70 per person, 4 course dinner, exclusive of wine, gratuity and tax. Wine pairing add $40 pp, excl. of gratuity and tax. Gio Website

4 Friday South Shore Tour South Shore Tour Lunenburg and Mahone Bay (7 hours) with Lunch. Start your tour with a visit to Peggy s Cove, which has been an artists and explorers paradise for well over 150 years. This village is located right on the rugged Atlantic shoreline, standing on solid rock above the crashing surf. The coastline is famous for pirates, shipwrecks, rum-running and sunsets. Commonly known as the prettiest town in Canada, Lunenburg has recently been named one of the world s few UNESCO World Heritage Sites by the United Nations. Settled in the mid 1750 s by Germans and Swiss, its citizens still retain one of the most interesting accents in North America. Now a bustling fishing port, Lunenburg was once considered to be the busiest shipbuilding town in the world, and was the birthplace of the world-famous racing schooner Bluenose. The town s distinctive architecture and extraordinary scenic beauty is a colourful reminder of our maritime heritage. On the return drive to Halifax, a brief picture stop will also be made in Mahone Bay, famous for its picturesque scene of three waterfront churches. You ll love this tour along our beautiful South Shore! We will have lunch at Fleur De Sel, an award winning seafood, organic and gourmet French Cuisine. Chef Martin Salvador, along with his wife Sylvie, are the restaurant owners and member of la Chaîne des Rôtisseurs. Cost: $125pp Includes transporta on, tour guide, driver and guide gratuity, 3 course gourmet lunch, and all taxes. Wine ordered individually.

5 Friday Historical Tour Historical Halifax City Tour Lunch at Nova Scotia Community College View National Jeunes Chefs Competition presentations Return to The Prince George Hotel Join your kilted guide for our most complete Halifax City Tour! This informative and fun filled ride will immerse you in the history and culture of our city. Hear of Halifax's war years and of the exploits and heroism of the citizens who lived through the devastating Halifax Explosion. View Historic Properties, the Titanic Burial site, the Spring Garden Road area, Province House, Old Town Clock, St. Paul's Church, City Hall, Grand Parade, Government House, the busy port, Point Pleasant Park, residential areas, Citadel Hill National Historic Site and much more. From tales of disaster and triumph to remarkable stories of everyday life. Discover the people and places that have made Halifax one of the most unique and captivating cities in North America! The group will be dropped off for lunch at Nova Scotia Community College after the tour, and picked up after lunch to be returned to the Prince George Hotel. The lunch at Nova Scotia Community College will provide an opportunity for Chaîne members to observe the dishes created by the competitors of the Canadian National Jeunes Chefs competition.. Price $85 including tour, 3-course lunch, gratuity and tax Lunch only price (for Nova Scotia members only) $45, including gratuity and tax. Excluding transportation.

6 Friday Welcome Reception La Chaîne des Rôtisseurs Welcome Reception 630 P.M. 930 P.M., a short walk from The Prince George Hotel. Cost: $95 per person Dress: Business Suit/Chaîne. Wear comfortable shoes. Military please wear decorations Historical tours of the facility will be done throughout the evening. The reception will be presented by

7 Saturday October hrs. Annual General Meeting of the National Council, Provincial and Regional Baillis at Prince George Hotel. After the meeting, attendees and their guest will be attending lunch at Season s Atlantica Hotel by Executive Chef Luis Clavel and General Manager Ally Rehemtulla, both members of La Chaîne. Chef Clavel, known for his diverse and modern menu, is looking forward to welcoming you all to enjoy his specially crafted lunch menu. This lunch is open to all members. Cost: $95pp Wine Enthusiast Tour (6 hours) and lunch Spend a leisurely day experiencing the wineries of Nova Scotia and scenic beauty of the Annapolis Valley. Your Nova Scotia wine experience includes wine tastings at two of the province's premiere wineries Grand Pre & Gaspereau. After lunch, set off for a wine and artisanal cheese tasting featuring products from Fox Hill Farm located in nearby Port Williams. This tasting will also include a sample of an awardwinning ice wine. Begin the day a Nova Scotia wine enthusiast, end the day a Nova Scotia wine lover. You will be hosted for lunch at Le Caveau Restaurant of Grand Pre wineries by Chef Jason Lynch and his partner Beatrice Stutz, both members of La Chaîne. Chef Jason focuses on Nova Scotia regional products with global fare. Le Caveau Restaurant is a perfect place for intimate meals or lively celebrations. We recommend wearing comfortable shoes and dress casually, as often we step into the vineyard at one of our stops. Our Jeunes Chefs competitors will be on this tour as part of their programme. This would be an excellent opportunity to get to know them, and discover the ins and outs of culinary competitions. Price: $ all inclusive, based on Min 20/Max 25 Guests Per Coach

8 La Chaîne des Rôtisseurs Grand Chapître Gala David R. Tétrault Bailli Délégué du Canada and the members of the Conseil National du Canada invite you to attend National Jeunes Chefs Rôtisseurs Competition Awards Ceremony Inductions Grand Reception Grand Chapître Gala Dinner Veuve Cliquot Champagne Reception, followed by a seven course dinner, served with three wines and a 10 year Tawny Port with dessert. Dress: Formal Black Tie with Chaîne and Decorations Cost $240pp

9 Profile Bee Choo Char Bee Choo Char Executive Chef The Prince George Hotel Hailing from Malaysia. Bee Choo Char joined the Prince George Hotel nine year ago as a 3rd cook. An absolute mainstay of our core culinary team, through hard work, determination and personal schooling, Bee Choo honed her skills and applied her enormous talent to rise through the ranks, becoming Gio Restaurant Chef before landing her present role as Executive Chef of The Prince George Hotel. A graduate of Culinary Arts programs at the Nova Scotia Community College, Bee graduated top of her class receiving the prestigious Alex Clavel Educational Award, wining gold three times with team Nova Scotia and won the Apprenticeship National Skills Competition.

10 Profile Craig Flinn Chef Craig Flinn is the chef/proprietor of Chives Canadian Bistro in Halifax, Nova Scotia. Craig graduated in 1997 from the Culinary Institute of Canada following a Bachelor of Arts degree in geography from Saint Mary s University. His apprenticeship began in 1996 when he met and worked with Chef Michael Smith at The Inn at Bay Fortune on Prince Edward Island. He continued his apprenticeship over the next 4 years in Europe, Canada, and the U.S., most notably at the famous Savoy Hotel in London, England. Craig opened Chives on December 4 th, Since then the restaurant has been a solid supporter of local food producers. The restaurant menus are based on seasonal produce from local farmers, artisan cheese and meat producers, and sustainable seafood with the core menu changing every 6 to 8 weeks. The bistro s clientele enjoy contemporary Canadian dishes rooted in European culinary history. Chives has received numerous awards for its food and wine including 2 stars in Where to Eat in Canada 2006 to present; named in The Top 100 Restaurants in Canada, Wine Access Magazine, ; named Best Restaurant in Halifax, The Coast ; named Best New Restaurants in Canada, En Route Magazine, Craig was recently voted Best Chef in Halifax by a reader s poll for The Coast from 2008 to 2011 and Chives was voted Best Fine Dining Restaurant in Halifax in And in November of 2009 Taste of Nova Scotia awarded Chives its Prestige award for Best Cuisine in Nova Scotia. In November 2008 Craig s first cookbook called Fresh and Local was launched nationwide. The book focuses on the food of Chives and dishes that showcase seasonal ingredients from the farms and artisan producers of Canada. Craig s second book called Fresh Canadian Bistro was released in October of The third book in his Fresh series is called Fresh and Frugal and was released in October of It is a collection of Craig s favourite home cooking recipes and attempts to dispel the myth that cooking in season is expensive and only for the trendy epicurean. My decision to cook using locally produced food is not an effort to be trendy or start a revolution. In my mind it is the only way to cook well. It is the way restaurants have always been.

11 Profile Vincent Scigliano Vince Scigliano inherited his passion for cooking from his Nonna, a bold and determined woman won her husband with the woo of fresh baked bread, fought her way inside a train s galley as it le Pier 1 to cook for her hungry children, and at age 85, s ll bicycles to her grocer. With the same willful heart, Vince found his way across the country, from hometown Calgary to study under Mick Ellio at The Liason Culinary / college in Toronto, then onto the kitchen at Fox Harbour Golf Resort where he met pastry chef turned wife, Annaleisa. Vince now lives in Halifax, is an avid marathoner, and cyclist, and his intensity fuels Gio s success. He creates what he coins as Honest Food. I challenge every dish to be the most authen c representa on of its ingredients. Vince s tenacity reveals genius cuisine be ered by truth and sweetened with victory. Another win for Vince the recent birth of his baby boy Luca, and no doubt, a family legacy of love and food will con nue.

12 Profile Luis Clavel We encourage members to join us for Saturday luncheon at Seasons at Atlantic. This will give you a great opportunity to meet the national council and the Baillis from across Canada. Harmony- basic beliefs that motivates me when creating food. Luis Clavel Originally born in Puerto Rico and now a proud Nova Scotia Chef Clavel as Executive Chef of the Atlantica hotel Halifax and its restaurant Seasons by Atlantica, Chef Luis Clavel brings a true respect for ingredients and a reputation for highlighting them through both traditional and modern cooking techniques. He takes Nova Scotian local cuisine to the next level with his creative, contemporary approach. Accolades and accomplishments Competitions Iron Chef Atlantic Canada gold medal Gold medal winners Culinary Team Nova Scotia and 2012 America s Chef Competition- gold medal Miami Beach 2009 America s Chef competitions- silver medal Miami Beach 2011 Gold medal- Atlantic Chef of the Year 2008 Silver medal competing chef of the year CCFCC Ready Set Cook- gold medal 2007 and 2012 Awards Alex Clavel award Invited to cook at prestigious James Beard House Nova Scotia Chef of The year- consecutive 2008 and 2009 Development of interprovincial standards red seal Branding of Canadian food- Mexico / Canadian embassy 2010 Chaîne des Rôtisseurs- Maître Rôtisseur induction Manager Culinary Team Nova Scotia- 2010